Sunday, 15 February 2015

Nendran Chips Recipe | Teatime Snacks

Who doesn't love munching chips? That too the most famous Kerala chips??? Amma makes it at home and we used to happily eat. Now when I made, I was happy to have my DH helping me which he always does when I deep fry anything!!! Lol....Hope he skips reading this post....:) We started making this by 10.30 in the night and couldn't stop eating the hot spicy nendran chips in the late night:)

If you prefer a easy and spicy preparation, the second version is easy as the oil may splatter, raise high and have a huge noise when adding turmeric water.

The original taste is achieved only when fried in coconut oil. But you can also use cooking oil or half coconut half cooking oil.

Must store in an air tight container as it cools, else it will lose its crispiness.

Method of Preparation:

1. Slit the banana skins and remove the peel. Using a mandolin or slicer, slice the bananas into thin slices.

2. In a small bowl, add turmeric, salt and water. Mix well and keep aside. In a frying pan, heat oil. Once it reaches the right temperature for frying, add the sliced pieces and deep fry them. As the sizzle or shhh sound stops while frying add a spoon of turmeric water. It starts to raise and oil may splatter so stand aside, as it cooks the sound stops again.

3. Remove and drain in a tissue paper. Another version: spicy: In this version, you can skip adding turmeric water to the oil. Instead sprinkle a mixture of red chilli powder and salt to the nendran chips as soon as you take out from oil. This way, it sticks to the chips and coats well.